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Community Recipe
from [psfreeman]

Chicken Salad With Green Beans and Potatoes

When trimming green beans, you need to remove only the stem end. Recipe by Sara Quessenberry, July 2009; from the Real Simple website: http://www.realsimple.com/food-recipes/browse-all-recipes/chicken-salad-green-beans-potatoes-peppers-00000000015860/index.html.

  • Yield: 4 servings
  • Prep time:5 Minutes
  • Cook time:15 Minutes


  • 1 pound(s) small new potatoes, halved
  • 8 ounce(s) green beans
  • 3 tablespoon(s) extra-virgin olive oil
  • 2 teaspoon(s) Dijon mustard
  • 1 tablespoon(s) white wine vinegar
  • Kosher salt and black pepper
  • 1 2- to 2 1/2- pound(s) rotisserie chicken, meat shredded
  • 1 bunch(es) watercress, thick stems removed
  • 1 yellow bell pepper, sliced


1. Cook the potatoes in a steamer basket set over simmering water, covered, for 10 minutes.

2. Add the green beans and cook, covered, until the potatoes and beans are tender, 4 to 5 minutes. Run under cold water to cool.

3. In a small bowl, whisk together the oil, mustard, vinegar, and ΒΌ teaspoon each salt and pepper.

4. Divide the chicken, watercress, bell pepper, potatoes, and beans among plates. Drizzle with the dressing.

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Chicken Salad With Green Beans and Potatoes recipe